Strawberry and Black Olive Salad with Sweet Basil Vinaigrette

Servings: | Prep Time: | Cook Time:


  • 4 one-inch thick slices of day-old Italian bread, cut into cubes
  • 3 T. The Olive Tap’s 100% Extra Virgin Olive Oil
  • 3 garlic cloves, mashed
  • 3 C. Romaine lettuce, chopped
  • 1/4 C. grated Parmesan cheese
  • 1 C. strawberries, diced
  • 1/2 C. black olives, sliced

Sweet Basil Vinaigrette:

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Preheat oven to 350 degrees. Mash garlic into oil in a large bowl. Add bread cubes and toss to coat.  Place on baking sheet and toast for 4 minutes.  Prepare vinaigrette below.  Toss lettuce with bread croutons, strawberries, olives and dressing. Top with grated Parmesan cheese.

In a bowl, whisk balsamic vinegar and pepper. Slowly add the oil and whisk until emulsified.

from Kelly Donlea’s Cookbook, 30 Spectacular Salads